Prep 2 mins
Cook 15 mins
I just love a hint of hazelnut in my coffee, and the grocers never carry hazelnut syrup when I need it. I adapted this from a basic recipe at CDKitcheon's web site and loaded it here for safekeeping. Some pharmacists recommended adding 1 to 2 teaspoons of corn syrup to help keep the consistency of the simple syrup smooth for storage, although the addition of spirits prolongs the shelf life indefinitely according to the International Cocktail Database. To use Splenda, use 2 parts granulated Splenda to 1 part water for a concentrated simple syrup.
- 6 tablespoons superfine sugar
- 2⁄3 cup water
- 3 tablespoons hazelnut extract or 3 tablespoons hazelnut-flavored liqueur
- In a saucepan with a tight fitting lid, combine the sugar and water. Bring to a rolling boil, stirring constantly. Cover immediately, remove from the heat and cool completely.
- Transfer simple syrup to a measuring cup and stir in the extract or liqueur. If the syrup has evaporated slightly, add enough water to equal 1 cup syrup. If multiplying this base for a larger quantity, add water to equal the appropriate amount.
I also could not find hazelnut extract anywhere, so I made it with almond instead. It was really simple and a lot more economical than buying (assuming I can find hazelnut extract anywhere!) I will try it with hazelnut liqueur at some point, but I also want to try it with mint extract for hot chocolate. Thanks for a budget saving fantastic recipe.
I made the Splenda version and it's grand. Great flavor, easy to do and so much more economical that the fancy bottle brands. I'm going to try this with Butterscotch, Caramel, Lemon, Cherry, Chocolate and Coconut extracts as well :D. Thank you Kate!
Sadly, I could not find hazelnut extract at 3 different stores! I ended up making Vanilla Sugar Syrup. It's just as well because I really like to get vanilla soy lattes at the coffee shops as a special treat, but they're pretty expensive. Now I can make them at home, affordably! Another perk of making my own flavored syrup was that I was able to use 100% organic ingredients. Also, you can control the sweetness and concentration of flavor. I might try this again with stevia for my diabetic husband. When I do find some hazelnut extract (or maybe I'll break down and buy some Frangelico ;) ), I will definitely try it as written. I am also planning to try it with peppermint extract, since I enjoy a peppermint soy mocha in the winter. Really, you could use ANY flavor. I love the versatility of this recipe. Thank you for posting it; it is delightful. Reviewed for the Vegetarian Swap 8/08